Deep frying smoked turkey.

This T-Day I plan on deep frying a turkey with the garlic, butter and herb seasoning.
I thought that I might want to add just a bit of smoked tasted to it and was wondering if anyone else had done that.

If so...Did you smoke the bird first then fry it OR did you fry first then smoke. How about the length of time.

My plan, unless convinced other wise is to go ahead and fry the turkey according to directions. Have the smoker ready with low heat and then let the bird smoke for maybe a half hour.

Any suggestions, corrections, hints or experiences would help.

Thanks!

I've smoked meat a bit that was cooked all night in the oven or crock pot... but never one that was fried.

Haven't tried the reverse.

Let us know how it comes out!

Here is how it turned out.

First of all I injected the turkey with a Garlic Butter and Herb seasoning and let it sit overnight.
I then deep fried the thing according to instructions 3 to
3 1/2 minutes per pound. While it was cooking I made a base of coals in the smoker using pecan wood.
When the turkey was done, I popped the turkey in the smoker and added peach wood (for smoke) to the pecan coals. I kept the temperature at about 170 degrees and let the thing smoke about an hour and 10 minutes.
It came out great. I could taste the seasoning with a slight hint of smoke.
I already hit the leftovers this morning and the smoke taste is a bit stronger.
OVERALL everything turned out great.
The best part is that I had a 21 pound turkey plus the wife baked 2 breasts in the oven and now we have a boat load of leftovers after feeding 24 people.
The taste of the fried/smoked turkey was great coming out of the smoker and it has improved overnight.
Everyone have a safe T-Day weekend and our thoughts and prayers are for all those traveling, that they reach their destination and return safely.